Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1887-07-04
9adies' Column.
handy Recipes


tablespoonful Of butter, one cup
4 milk. one egg, three cups aour and
one teaspoonfuI baking powder
GLASS CAKE.-Four eggs, beaten
7 light. one glass flour, two teaspoon
fuIs baking powder, favored with
[ lemon or vanilla.
/ SUGAR COOKIES. cups sugar,
one cup butter. one-half cup sweet
milk. four eggs. three teaspOonfuls
baking powder; flavor with nutmeg
SoUR CREAM CoOkIE>.-Cup sour
cream. cup sugar, small teaspoon
soda. 4 little salt, -four enough %
make a soft dough and favor with
lemon.
Mar BALLs.-Take cold roast
beef and chop fine, season with SALT
pepper and sage, put in one egg,
make into little balls and fry in but
ter or drippings-
WHITE CAKE-.W hites Of six eggs,
two cups sugar, three cups -four, one
cup sweet milk, three-fOurths cup but
ter, two teaspoonfuIs cream tartar,
one teaspoonfuI soda
GINGER CAKE.-One cup mOlasses.
one cup sugar, two tablesp0onfuls
black pepper, two tablespoonfuls
ginger. two Of cinnamon. one cup
butter. one-third cup sour milk. five
cups -four. one teaSpoonful soda.
DELICATE PIE.-Whites two eggs.
four tabIespoonfuIs cream, one large
spoonful -four, one cup white sugar,
one cup cold water; favor with lem
on. Line a pie plate with pastry,
pour in the mixture and bake st
once.
Brown BREAD.-Two and 4 half
cups sour milk, half cup molasses in
10 these put one heaping teaspoonful
soda. two cups corn meal. one cup
graham -four, and one teaspoonful
salt (use coffee cups)- Steam three
hours, and afterward brown in the
oven.
Fec ONELETTE.-One pint rich
sweet cream. three tabIespoonfuls
-four. three eggs well beaten, half
tablespoonful salt and pepper. Stir
-four and milk smooth. add the eggs
Melt large spoonful butter IN
baking pan, pour in, and bake TWEEN
" minutes.
CREAM CookIEs.-One cup sour
cream, one cup sugar, one teaspoon
full soda and one Of cream tartar,
with a teaspoonful lemon juice, 8
very little grated nutmeg and two
tablespoonfuIs caraway seed Mix
lightly and roll out as soft as posi-
bic, using just -four enough TO keep
them from sticking TO the board.
CREAM CAKE.-Half cup butter.
TWO cups sugar. three eggs beaten in
one cup sweet milk. three cups -four,
three teaspoOnfuls baking powder
Cream for filing: One pint milk, let
come 10 4 boil: add half cup -four,
one cup sugar, two eggs: boil few
minutes: flavor with lemon or vanilla
and lump Of butter. This makes
six layers.
FRENCH ROLL>.-Of light bread
dough. take as much as will make
one loaf. Work into this one egg.
one heaping tablespoonful Of lard.
two OF white sugar Set in a warm
place TO rise. When light. work
down. knead again: when very light
and puffy. roll out. Cut with biscuit
cutter. When raised. bake twenty
minutes in quick oven.
Snow BALL>--TwO cups sugar,
one and a half cups butter one cup
sweet milk. three cups -four. three
tea4poonfuI= baking powder. whites
Of five eggs. Bake in deep square
pans. The following day cut in two
inch squares. Cut of the crust and
leave It white Take each piece on a
fork and frost Il upon all sides and
then roll in grated cocoanut-
APPLE DUMPLISC4s-sift one quart
-four. add half teaspoonful salt, and
lard half the size Of an egg. Wet up
with cold water 70 a stiff dough
This divide into six or seven parts.
Pare a many good-sized apples, cut
through the middle, removing the
core cover with the dough. pressing
the edges together till no seam re-
mains then when all are ready, roll
two or three times over in dry -four.
and drop into boiling water. Boil
steadily half an hour. not once lifting
the lid till ready to remove TO the Ia
bic Eat with cream and sugar
sprinkIed with grated nutmeg
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